It's just the worst. You've planned the perfect baked treat for your family, when things go terribly wrong. Your chocolate cake, your zucchini bread, your cookies: they collapsed in the oven and came out certifiably awful. What gives?!
Living at altitude presents unique challenges. For starters, the air is thinner up here. Rising baked goods in the oven have less air pressure to keep them in check, so they pop up quickly and then cave in. The air is drier here, too, which means that batter can lose moisture and do funky stuff as it bakes, leaving you with parched results and unwanted air pockets that fall flat.
Thankfully, there are options for combating these challenges. Reducing the leavening agent, increasing the oven temperature, decreasing bake time, adding more flour, using less sugar, or increasing liquid are all great adjustments. If it all sounds a bit too tricky, however, it might be time for a tried-and-true baking resource written specifically for those of us living above 5,000 feet. Check out one of these the next time you fire up the oven:
"High Altitude Baking"
Edited by Patricia Kendall; $15.99
The expert bakers at Colorado State University Extension have put together a remarkable collection of recipes and helpful tips to keep you busy in the kitchen. Plump scones and tall biscuits await.
"Pie in the Sky"
By Susan G. Purdy; $22.49
Prize-winning author and educator Susan G. Purdy is a high-altitude baker for the ages. Her 2005 book is considered a mountain baking bible for many, and it might be the only one you ever need.
"Sugar High"
By Nicole Hampton; $17.99
The Front Range baker behind the "Dough-Eyed" food blog has published this new book featuring creative modern recipes like Cappuccino Streusel Cake and Parmesan Pepper Brioche.
